Spicy “White” Chili.

I always keep 2 cans of chickpeas in the house, so that I can make hummus whenever I want. Last week, I bought 2 cans of chickpeas at the grocery store, and last night, I tried to make hummus with them. I opened the first can and started to pour out the liquid, and one of the “chickpeas” fell into the sink, looking very little like a chickpea. That’s when I read the label. I had purchased 2 cans of “great northern beans,” whatever those are, by accident. So I did what all normal Millennials do: I googled them. Apparently, great northern beans are a mild type of white bean, so in the interest of “waste not, want not,” I decided to cut my hummus-losses and make this “white” chili (it ceases to be white as soon as the paprika goes in), to bring to work for lunch this week. What a lucky mistake I made that day at the grocery store–and what an awesome chili!

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About Me

Kelly in the Kitchen

I’m Kelly, Chicago-based home cook & amateur recipe developer. I cook & bake like it’s my job (it’s not), and I collect all my best recipes here on Kelly in the Kitchen. I believe in the age-old eating philosophy of “everything in moderation, including moderation,” so I cook a bit of everything: lower-sugar & lower-carbohydrate stuff, gluten-free, paleo, vegan or vegetarian dishes, guilty pleasures and sweet indulgences.